Hot-Cocoa Affogato with Peppermint Ice Cream
A decadent winter dessert that combines rich hot chocolate with cool peppermint ice cream, topped with coffee-flavored whipped cream. This elegant affogato-style treat features homemade hot cocoa made with real chocolate and a hint of espresso.
Ingredients
- •3 cups whole milk
- •1 cup heavy cream
- •⅓ cup sugar
- •1 pinch kosher salt
- •1 whole vanilla bean
- •5 ounces semisweet or bittersweet chocolate
- •⅓ cup cocoa powder
- •1 tablespoon ground espresso
- •2 pints peppermint ice cream
- •8 whole candy canes
Cooking Instructions
- 1.
Combine milk, 1/2 cup cream, sugar, salt, and 1/4 cup water in a large heavy saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a boil, stirring to dissolve sugar. Add chocolate and cocoa powder; whisk until chocolate melts and mixture just comes to a boil. DO AHEAD: Cocoa can be made 1 day ahead. Let cool; cover and chill. Bring to a simmer before continuing.
15 min
- 2.
Whisk remaining 1/2 cup cream and ground coffee in a small bowl until firm peaks form. DO AHEAD: Whipped cream can be made 2 hours ahead. Cover and chill. Rewhisk if needed before using.
5 min
- 3.
Remove vanilla bean from hot cocoa; discard. Transfer cocoa to a blender and purée until thick and foamy, about 2 minutes.
2 min
- 4.
Scoop ice cream into teacups; pour hot cocoa into cups, dividing evenly. Top each with a small dollop of coffee whipped cream. Garnish with a small candy cane, if desired.
5 min
